Tuesday, July 23, 2013

Gluten Free Maple Pecan & Bacon Cookies

Gluten Free Maple Pecan & Bacon Cookies

Gluten Free Maple Pecan & Bacon Cookies
makes about 4 dozen

  • 3½ cups of almond flour (Bob’s Red Mill)
  • ½ cup of coconut flour (also Bob’s Red Mill)
  • 1½ teaspoons of baking soda
  • 1 teaspoon of baking powder
  • ½ of a teaspoon of salt
  • ½ of a teaspoon of cinnamon
  • 1/8 of a teaspoon of nutmeg
  • 1 cup (2 sticks) of butter (softened)
  • ½ of a cup of white sugar
  • ½ of a cup of packed brown sugar
  • ¾ of a cup of pure maple syrup
  • 1 teaspoon of vanilla
  • 2 eggs at room temperature
  • 1 heaping cup of chopped pecans
  • 10 strips of bacon cooked until crispy, and finely chopped
  • Add a cup of dark chocolate chips! I dare you!

  • Preheat oven to 325°F
  • Cook bacon until crispy, cool, and chop finely. Set aside

(Or make your lab partner cook the bacon)
  • Line a cookie sheet with parchment paper
  • In a large bowl, combine flours, baking soda & powder, salt, cinnamon, and nutmeg, and whisk until combined evenly
  • In a medium bowl, or the bowl of a stand mixer, beat butter, sugars, and maple syrup until well mixed
  • Add in vanilla & eggs and beat well
  • Add in flour mixture little by little, mixing continuously, and scraping the sides of the bowl as necessary
  • Fold in bacon & pecans (and chocolate chips if you dare)

  • Cover dough with saran wrap and chill for 30 minutes in the refrigerator
  • Once dough is chilled and firm enough to form, scoop out 1½ tablespoon scoops of dough onto the cookie sheet

  • Gently flatten dough balls

  • Bake for 25 minutes or until golden brown
  • Let cool on a cooling rack 

  • Enjoy!

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